Lavender Shortbread is delicately-scented and buttery, perfect for dunking in your favorite tea.
I am going to try to keep the politics to a minimum on the blog, but I’ve had a fascination with the political process and analysis since I was a child. Heck, I was writing letters to my senators when I was still in grade school, and back then, I’d get actual paper snail mail letters back (still form letters, no doubt, but when I was 10-11-12, it was cool). I’ve started the email-writing and calling again. We’re barely into the new presidency, and I’m already overwhelmed, have participated in a protest march, fearful for the future, and fighting the urge to pack up the family and find a sod house somewhere in Montana to hide in for the next four years. It is partially why I’ve not been posting as frequently as I’d wanted to this year, and why I’ve already skipped a week with my newsletter. There’s SO much that’s going on, and I feel like we have to be vigilant, lest something slip through the cracks.
I’ve also been spending a LOT more time writing in my personal journals, and writing letters–If you follow me on social media, that’s what a lot of my posts have been lately. I spent last weekend cleaning off my desk (it was a DISASTER), and now that I have the space to spread out and actually use it as a desk, I’ve been finding any excuse to sit down and either write/collage in my journal or write letters. I joined a pen pal network/art club, and though I don’t think I’m that artistic (one of the reasons I write, rather than paint/draw), I’m having fun exploring another creative side of myself. I’m also planning on participating on InCoWriMo – International Correspondence Writing Month. That’s one letter or post card, each day, for the month of February. Hopefully I keep that up – I made a list of all the people I’m planning on writing to, and even went to the post office yesterday morning for some extra postage!
(There’s still time to add your name to the list, if you want to join in the fun!)
I also feel the need to reach out, and do some random acts of kindness, if you will. There is SO much ugliness going on right now, that it’s hard not to just hide away from it. That’s how these Lavender Shortbread cookies came about. They were made for a friend’s birthday, which was yesterday. She had asked me last year to make her some cupcakes, which I did, and one of the flavors she chose was lavender. I ordered some from Spices, Inc., and I have to say, I am impressed by the fact that a year later, that jar’s aroma is still potent (it’s how I judge my dried herbs and spices–If there’s still scent, I’ll keep using them. If not, it’s time to chuck ’em).
I figured if she liked lavender cupcakes, she’d probably enjoy Lavender Shortbread as well. I had been sent a link to it by one of Jay’s aunts, probably 9 months ago, if not longer, and thought it might make a fun gift for my friend.
I am happy to say that it did. I love doing that sort of stuff, and surprising people with treats, especially friends who are far away.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, lavender, and lemon zest together, until the butter is light and fluffy, about 2-3 minutes. Preheat the oven to 350 degrees F. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on an ungreased baking sheet. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely. Slightly adapted from Food & Wine
On low speed, beat in the flour and salt until combined. Transfer the dough to a sheet of wax paper and form into a 4-inch log. Chill for at least 45 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, lavender, and lemon zest together, until the butter is light and fluffy, about 2-3 minutes.
Preheat the oven to 350 degrees F. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on an ungreased baking sheet.
Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
Slightly adapted from Food & Wine